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Brown Stewed Chicken: A Glorious Taste of Chef Kwame Onwuachi’s My America
Let’s get one thing straight: Chef Kwame Onwuachi’s Brown Stewed Chicken recipe from My America (page 168, to be exact) is nothing short of glorious. Even with a couple of missing ingredients (ahem, scotch bonnet peppers), this dish brought the flavor and had us swooning with every bite. It’s a true celebration of bold spices, tender chicken, and the kind of richness that makes you wonder why you don’t cook brown stew every day.
The Brown Stewed Chicken Recipe Breakdown:
First off, this dish is a sensory experience. The combination of fragrant aromatics, caramelized onions, and that deep, luscious sauce hits you right in the soul. The recipe calls for a few pantry staples—thyme, soy sauce, tomato paste, and allspice—blended with fresh ingredients to create layers of flavor so intricate, they could rival a symphony.
But don’t let the fancy flavor profile intimidate you. The steps are straightforward and approachable, even if you’re new to Caribbean cuisine. You’ll brown the chicken to golden perfection, simmer it in a spiced tomato-based sauce, and end up with a dish that feels both homely and indulgent.
The Moody Eater Experience:
We did make a couple of adjustments, mostly out of necessity. Missing scotch bonnet peppers? No problem—we improvised with what we had. And while we can only imagine the extra kick they would’ve added, the end result still delivered big-time. The chicken was fall-off-the-bone tender, and the sauce was rich, savory, and just the right amount of tangy.
This recipe doesn’t just taste amazing; it tells a story. Onwuachi’s My America is a love letter to the flavors and influences that shaped him, and this Brown Stewed Chicken embodies that passion. It’s a dish that brings people together, whether you’re sharing it with family, friends, or just enjoying the leftovers the next day (because yes, it’s even better the next day).
Final Thoughts
If you’ve got My America on your shelf, this recipe is a must-try. And if you don’t? Consider this your sign to grab a copy immediately. Chef Kwame Onwuachi’s Brown Stewed Chicken is more than a meal; it’s an experience—one that left us feeling inspired, full, and already planning our next attempt (this time with all the ingredients!).
✰✰✰✰✰ star TRY
Check out the full video of our cooking adventure here. Trust us, you’re going to want to add this one to your repertoire.
Kwame Olwuachi’s Brown Stewed Chicken
Equipment
- 1 Dutch Oven
Ingredients
- 6 chicken leg quarters
- 2 medium yellow onions
- large dice
- 2 plum tomatoes, large dice
- 3 tablespoons GGP, Ginger-Garlic Puree
- 4 tablespoons hot sauce
- 3 tablespoons browning
- 2 teaspoons ground allspice
- ½ tablespoon house spice
- 3 fresh thyme sprigs
- 3 fresh bay leaves
- 2 tablespoons turbinado, raw sugar
- 2 teaspoons kosher salt
- plus more to taste
- grapeseed oil, as needed
- 1 cup ketchup
- 2 quarts chicken stock
- 1 scotch bonnet pepper
Instructions
- Mis-en-place of ingredients
- In a large non-reactive dish, combine all the ingredients except the grapeseed oil, ketchup, chicken stock, and Scotch bonnet.
- Cover and refrigerate for at least 24 hours and up to 48 hours.
- When ready to cook, remove the chicken from the marinade, reserving the marinade with the vegetables.
- In a Dutch oven over high heat, heat 2 tablespoons oil.
- When it shimmers, add the chicken skin side down and sear until deeply golden brown on both sides, about 4 minutes per side. Work in batches as necessary to avoid crowding the pan. Remove to a plate and set aside.
- Reduce the heat to medium and add the vegetable-marinade mixture.
- Saute, stirring occasionally, until tender, about 10 minutes, then stir in the ketchup, stock, and Scotch bonnet (leaving it whole).
- Return the chicken to the pot and bring to a gentle simmer over medium-low heat. Cook for 1 hour.
- Remove the chicken from the pot and increase the heat to medium-high to bring the stew to a brisk simmer. Reduce to a thick, saucy consistency, 10 to 15 minutes, then remove and discard the Scotch bonnet (being careful not to puncture it and return chicken to the pot. Serve with Rice and Peas (page 49) and Sweet Plantains (page 79).
Notes
Did you make this recipe?
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